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Recipes
Coffee-Marsala Syrup
By pamdabear3383
1. Stir together coffee, marsala, and sugar until sugar is dissolved
- Makes enough for 18 cupcakes
- 1/3 cup plus 1 tablespoon freshly brewed very strong coffee (or espresso)
- 1 ounce marsala
- 1/4 cup sugar
Skillet Lasagna
By pamdabear3383
Nutritional information per 1 cup: Calories: 275 Fat: 3 grams Carbohydrates: 42 grams Fiber: 9 grams Protein: 15
- 1 1/2 tablespoons extra virgin olive oil
- 1 large onion, chopped
- 1 cup mushrooms, chopped
- 2 garlic cloves, minced
- 2 (14.5 oz) cans Italian diced tomatoes, drained
- 1/4 cup tomato sauce
- 3 basil leaves, chopped
- 1/4 teaspoon black pepper
- 1 teaspoon sea salt
- 1/2 cup skim ricotta cheese
- 1/2 cup part skim mozzarella cheese
- 3 tablespoons Parmesan cheese
- 6 About 6 ounces lasagna noodles, broken into thirds & fully cooked
- 2 tablespoons parsley (dried or fresh)
Mini Pineapple Upside Down Cakes
By pamdabear3383
Preheat oven to 350 degrees
- Cake Ingredients:
- 2 eggs
- 2/3 C white sugar
- 4 Tbsp pineapple juice
- 2/3 C all purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- Topping:
- 1/4 cup butter (1/2 stick or 4 Tbsp)
- 2/3 C brown sugar
- 1 -can pineapple rings
- 6 -maraschino cherries
Pumpkin Brownie Cupcakes
By pamdabear3383
Calling all chocolate lovers, these brownie cupcakes are for you! Top them with pumpkin candies and add some frosti...
- BROWNIE:
- 1 (21.5-ounce) package brownie mix plus ingredients to prepare mix
- 1 cup chocolate fudge frosting (about 1/2 of 16-ounce container)
- 2 milk chocolate candy bars (1.55 ounces each)
- CREAMY FROSTING:
- 3/4 cup flaked coconut, tinted green
- 12 pumpkin candies
Four Cheese-Veggie Lasagna Cups
By pamdabear3383
DIRECTIONS 1. Heat oven to 350°F
- INGREDIENTS
- 1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated original biscuits (8 biscuits)
- 1 bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen broccoli, carrots, cauliflower & cheese sauce
- 3/4 cup diced tomatoes with roasted garlic and onion (from 14-oz can)
- 1/3 cup Italian-style tomato paste (from 6-oz can)
- 1/2 teaspoon salt
- 1/2 teaspoon finely chopped garlic
- 1/2 cup ricotta cheese
- 1 tablespoon grated Parmesan cheese
- 1/2 teaspoon parsley flakes
- 1 1/4 cups shredded mozzarella cheese (5 oz)
Chocolate Lava Cake
By pamdabear3383
Preheat oven to 425°. Line bottom of 4 (4-oz
- Prep time: 15 min • Chill time: 1 hour • Cook time: 13 min
- Picture of the Chocolate Lava Cakes recipe
- 6 * 6 Tbsp. I Can't Believe It's Not Butter!® Spread
- 3 * 3 squares (1 oz. ea.) bittersweet or semi-sweet chocolate, cut in pieces
- 1/2 * 1/2 cup granulated sugar
- 6 * 6 Tbsp. all-purpose flour
- * Pinch salt
- 2 * 2 large eggs
- 2 * 2 large egg yolks
- 1/4 * 1/4 tsp. vanilla extract
- * Confectioners sugar
Open-Faced Meatball Sandwiches
By pamdabear3383
1. In a large bowl, combine the first nine ingredients
- 1/4 cup egg substitute
- 1/2 cup soft bread crumbs
- 1/4 cup finely chopped onion
- 2 garlic cloves, minced
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon pepper
- Dash salt
- 1-1/4 pounds lean ground turkey
- 2 cups garden-style pasta sauce
- 4 hoagie buns, split
- 2 tablespoons shredded part-skim mozzarella cheese
- Shredded Parmesan cheese, optional
Caramel Apples
By pamdabear3383
1. Place apples in slow cooker
- 4 apples, cored
- 1/2 cup apple juice
- 8 tablespoons brown sugar
- 4 tablespoons butter
- 8 caramel candies
- 1/4 teaspoon cinnamon
Mascarpone Frosting
By pamdabear3383
1. With an electric mixer on medium speed, whisk heavy cream until stiff peaks form (be careful not to overbeat, or...
- 1 cup heavy cream
- 8 ounces mascarpone cheese, room temperature
- 1/2 cup confectioners' sugar, sifted
Primavera Pasta Salad
By pamdabear3383
1. Cook and drain pasta as directed on package, adding pea pods for last minute of cooking
- 3 1/2 cups uncooked bow-tie (farfalle) pasta (9 oz)
- 2 cups fresh snow pea pods (12 oz), strings removed
- 2 large red bell peppers, cut into 1-inch pieces (2 cups)
- 2 medium carrots, sliced (1 cup)
- 1/2 cup chopped fresh basil leaves
- 1/2 cup shredded Parmesan cheese (2 oz)
- 1 cup creamy Parmesan dressing
- 2 tablespoons milk